Muhammara (Roasted Red Pepper Dip)

Name: Muhammara (Roasted Red Pepper Dip)
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Yield: 8 serving
Ingredients: 1 (16-ounce/450g) jar roasted red bell peppers (OR 3 medium/large red bell peppers); 1 cup (112g) walnuts; ½ cup (40g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs; 1 fat clove garlic; 3 tablespoons extra virgin olive oil; 2 tablespoons pure pomegranate molasses; ½ tablespoon freshly squeezed lemon juice; 1 to 2 teaspoons Aleppo pepper; ½ teaspoon ground cumin; 1 teaspoon Diamond Crystal kosher salt; 1 small handful fresh mint leaves; 1 small handful pomegranate seeds

User Reviews

5.0

117 reviews

Excellent

Prep Time
9 mins
Cook Time
9 mins
Total Time
15 mins
Servings
8
Calories
189 kcal
Course
Appetizer, Condiments
Cuisine
Middle Eastern, Syrian

Muhammara (Roasted Red Pepper Dip)

Bianca Sampson

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 (16-ounce/450g) jar roasted red bell peppers (OR 3 medium/large red bell peppers) (see Note 1)
1 cup (112g) walnuts
½ cup (40g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs (see Note 2)
1 fat clove garlic, chopped (or 2 regular sized cloves)
3 tablespoons extra virgin olive oil, more for drizzling
2 tablespoons pure pomegranate molasses (see Note 3)
½ tablespoon freshly squeezed lemon juice
1 to 2 teaspoons Aleppo pepper (1 tsp for mild heat)
½ teaspoon ground cumin, more to taste
1 teaspoon Diamond Crystal kosher salt (or heaping ½ tsp sea salt)

For serving (optional)

1 small handful fresh mint leaves, chopped or torn (or flat-leaf parsley)
1 small handful pomegranate seeds

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Instructions

Drain the jarred roasted red peppers but do not rinse, as it can water down the dip. Pat dry peppers with a clean towel to remove as much moisture as you can, then tear them into pieces with your hands. If using fresh bell peppers, see Note 1.
Set aside 1 or 2 walnuts for the garnish and finely chop them.
Heat a large frying pan over medium heat. Once hot, add the walnuts and toast for 3 minutes or until fragrant, stirring occasionally. Now add the breadcrumbs and toast for 3 more minutes, or until walnuts are aromatic and breadcrumbs are golden brown, stirring frequently (don’t walk away–the breadcrumbs will burn). Take off the heat.
In a food processor, combine the walnut-breadcrumb mixture and the chopped garlic. Blend until everything is broken down in fine crumbs.
To the food processor, add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt.
Use the pulse function and pulse repeatedly until the dip is mostly smooth but still a bit chunky. Taste, adding more pomegranate molasses or lemon for tang, or salt to season.Note: If you prefer an entirely smooth consistency, use the blend function and blend until smooth.
Transfer the dip to a serving plate and use the back of a spoon to create waves in the dip. Drizzle some good-quality olive oil on top, garnish with reserved finely chopped walnuts and optional toppings, such as fresh mint and pomegranate seeds.

Notes

If using fresh bell peppers, follow these instructions.

Arrange a rack in the top third of the oven. Preheat oven to 450ºF/230ºC. Line a rimmed sheet pan with parchment paper, as the peppers will get sticky. Cut 3 medium or large red bell peppers in half, lengthwise. Remove seeds, membranes, and stem. Arrange peppers on the lined pan, cut side down. Roast for 12 to 15 minutes, then rotate the pan 180º. Roast for 10 to 15 minutes, or until the top skins are charred and peppers have softened. Transfer the peppers to a large bowl and cover tightly with plastic wrap. Steam for 10 minutes.Use your hands to peel the skins from the peppers. Slice the peppers into strips. If making ahead of time, store peppers in a container in the fridge for 5 to 6 days. NOTE: You will likely need to add a bit more lemon juice and salt when blending.
Arrange a rack in the top third of the oven. Preheat oven to 450ºF/230ºC. Line a rimmed sheet pan with parchment paper, as the peppers will get sticky.
Cut 3 medium or large red bell peppers in half, lengthwise. Remove seeds, membranes, and stem. Arrange peppers on the lined pan, cut side down.
Roast for 12 to 15 minutes, then rotate the pan 180º. Roast for 10 to 15 minutes, or until the top skins are charred and peppers have softened.
Transfer the peppers to a large bowl and cover tightly with plastic wrap. Steam for 10 minutes.Use your hands to peel the skins from the peppers. Slice the peppers into strips.
If making ahead of time, store peppers in a container in the fridge for 5 to 6 days.
NOTE: You will likely need to add a bit more lemon juice and salt when blending.
Gluten free? (1) Use gluten-free bread crumbs; (2) omit them entirely; OR (3) replace them with an extra ¼ cup (28g) of walnuts.
Using good-quality 100% pure pomegranate molasses is essential for a good muhammara. Al Wadi Pomegranate Molasses is my favorite (affiliate link). You can also buy pomegranate molasses at Middle Eastern markets. If you can, avoid brands that have added sugar, as it usually makes the molasses less tart and more sweet.

Nutrition Information

Show Details

Calories 189kcal (9%) Carbohydrates 12g (4%) Protein 2.8g (6%) Fat 14.7g (23%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 7.17g Monounsaturated Fat 5.39g Sodium 354.2mg (15%) Potassium 66.51mg (2%) Fiber 1.1g (4%) Sugar 4.2g (8%) Vitamin A 0.37IU (0%) Vitamin C 0.6mg (1%) Calcium 20.67mg (2%) Iron 0.71mg (4%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 189 kcal

% Daily Value*

Calories	189kcal	9%
Carbohydrates	12g	4%
Protein	2.8g	6%
Fat	14.7g	23%
Saturated Fat	1.6g	8%
Polyunsaturated Fat	7.17g	42%
Monounsaturated Fat	5.39g	27%
Sodium	354.2mg	15%
Potassium	66.51mg	1%
Fiber	1.1g	4%
Sugar	4.2g	8%
Vitamin A	0.37IU	0%
Vitamin C	0.6mg	1%
Calcium	20.67mg	2%
Iron	0.71mg	4%